Spinach Artichoke Dip

Posted on December 27, 2017 by admin
Spinach Artichoke Dip
Serves 8
Use your slow cooker to prep this crowd favorite before the crowd arrives! Switch your slow cooker to the warm setting once it's ready and guests can enjoy this warm, creamy dip all night long. Or until it's gone!
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Cook Time
2 hr 30 min
Cook Time
2 hr 30 min
Ingredients
  1. 1 cup shredded cheese
  2. ½ pound Monterey jack cheese, cubed
  3. 1 (10 ounces) frozen spinach, thawed, drained and chopped
  4. 1 cup sour cream
  5. 1 can artichoke hearts, drained, rinsed and finely chopped
  6. ½ yellow onion, chopped and sautéed
  7. 1 tablespoon minced garlic
  8. ½ teaspoon pepper
  9. 1/8 teaspoon salt
  10. 2 oz. pimento peppers, drained
  11. Cooking spray
Instructions
  1. 1. Spray the inside of the Fagor Multi-Cooker with cooking spray.
  2. 2. In a large mixing bowl, combine all ingredients and pour into Multi-Cooker.
  3. 3. Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 2- 2 ½ hours on slow cook HIGH, until hot and bubbly.
  4. 4. Stir well. Serve with tortilla chips, bread, crackers or vegetables.
Notes
  1. ©Copyright 2017, Fagor America
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Brown Sugar Ginger Crisps

Posted on December 19, 2017 by admin
Brown Sugar Ginger Crisps
Yields 50
Add the taste of ginger to your holiday baking! These are great for cookie swaps, snacking, or left for Santa with a glass of milk.
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Ingredients
  1. 2 sticks (1 cup) unsalted butter at room temperature
  2. 1 cup firmly packed light brown sugar
  3. 1 large egg yolk
  4. 1 teaspoon vanilla
  5. 1/2 cup finely chopped crystallized ginger (about 3 ounces)
  6. 1/4 teaspoon ground ginger
  7. 1 1/2 cups all-purpose flour
  8. 3/4 teaspoon double-acting baking powder
  9. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350°F
  2. In a bowl, cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger.
  3. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well.
  4. Drop teaspoons of the batter about 3 inches apart onto un-greased baking sheets and bake the cookies in batches in the middle of a preheated 350°F oven for 10 to 12 minutes, or until they are just golden.
  5. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely. Freezes well.
Notes
  1. © 2017 Cuisinart. All Rights Reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Breakfast Casserole

Posted on December 19, 2017 by admin
Breakfast Casserole
Serves 10
Another great use for your USA Pan 9 x 13 inch pan is a yummy breakfast casserole! This can be prepped and then refrigerated overnight, so all you need to do is pop it in the oven in the morning. Perfect for holidays or when you have a house full of guests. A complete breakfast in one dish!
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
Ingredients
  1. 1 Tablespoon olive oil
  2. 1/2 cup chopped green pepper
  3. 1/2 cup chopped red pepper
  4. 3/4 cup chopped onion
  5. 1 pound bulk breakfast sausage
  6. 8 slices white bread, cubed
  7. 1 1/2 cups shredded cheese
  8. 10 eggs
  9. 2 cups whole milk
  10. 2 teaspoons dry mustard
  11. salt and pepper
Instructions
  1. In a large skillet, saute peppers and onions for 1 minute. Add in the sausage and cook until browned. Drain.
  2. Place the cubed bread into your 9” x 13” USA Pan . Top with sausage mixture and cheese.
  3. Beat together the eggs, milk, mustard and salt and pepper. Pour over the bread, sausage, and cheese.
  4. This can be baked immediately, or cover and refrigerate overnight.
  5. Preheat oven to 350 degrees and bake for 50 minutes, until eggs are set. ENJOY!!
Notes
  1. © 2017 USA PAN. All Rights Reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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